WHISKY CINNAMON SWIRL CAKE - Dessert Recipe | BCLIQUOR

Ingredients

• ½ cup (125 ml) water
• 2 tbsp (30 ml) bourbon whisky
• 2 tbsp (30 ml) 2 percent milk
• 3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
• 2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
• 3 tbsp (45 ml) granulated sugar
• 1 tsp (5 ml) fine sea salt
• 2¼ tsp (11 ml) instant yeast
• 1 large egg
• 3 tbsp (45 ml) unsalted butter, at room temperature
• 1½ tbsp (22 ml) ground cinnamon
• ¼ cup (60 ml) light brown sugar
• 1 cup (250 ml) icing sugar
• ⅛ tsp (0.5 ml) fine sea salt
• 1 tbsp (15 ml) 2 percent milk
• 1 tbsp (15 ml) bourbon whiskey
• ¼ tsp (1 ml) vanilla extract
• ¼ tsp (1 ml) finely grated lemon zest